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Jump to Recipe Print Recipe Want to make bread but have no yeast? This homemade sandwich bread recipe proves EVEN YOU you can make delicious sliced bread without yeast! Click here to SAVE this No Yeast Bread recipe! It’s been difficult lately to find yeast in the grocery stores. For a while, our favorite sandwich bread was also typically out of stock every time I shopped. I developed this homemade sandwich bread recipe without yeast in order to get through those days of no yeast and no bread. In the last few months, I’ve made this bread countless times and came to the exact recipe that gives the right flavor, and even as a quick bread, holds its shape for sandwiches and toast. This post contains affiliate links. Ingredients for this recipe This no yeast bread is considered a quick bread. Quick breads rise with an agent of baking powder, baking soda, or sometimes cream of tartar. My recipe for sandwich bread uses baking powder and baking soda, and a few other pantry staples. Gather these ingredients: Grocery List for No Yeast Sandwich Bread All-purpose flour (3 cups) Sugar (2 tablespoons) Apple cider vinegar (1 tablespoon) Baking powder (2 teaspoons) Baking soda (1/2 teaspoon) Salt (1 teaspoon) Lowfat milk (1 1/2 cups) Mayonnaise (1/4 cup) Click here for the full recipe ingredients and instructions. How to Make Bread Without Yeast It is very easy to make bread without yeast. This bread doesn’t require rising time. That means you can have this mixed up then in and out of the oven within an hour! Don’t forget the cooling time, though. You want this bread to cool completely before slicing it. In most quick bread recipes, you whisk together your dry ingredients in one bowl, then your wet ingredients in another. Add the wet ingredients to the dry ingredients and gently stir with a wooden spoon. Do NOT over mix the dough! Best pan for homemade sandwich bread I have used many different pans that varied in material and sizes, and I always come back to my 1 lb. metal loaf pan for this recipe. This is a little bit smaller than a 9×5 that I would typically use for other quick breads like banana bread and beer bread. Metal (aluminum) pans bake more evenly than a ceramic pan or glass pan. Ceramic and glass pans require much more baking time. If using a glass loaf pan, lower the temperature by 25°F. With both of these types of pans, you risk the outside being more crispy as the middle takes longer to bake through. Uses for Sliced Bread This sliced bread is great for any type of sandwich. Go for a BLT, egg salad sandwich, chicken salad, PB&J, whatever floats your boat! You can even make french toast by cutting thicker slices. I would recommend waiting until the bread is a couple of days old, first. I’ll confess I have broken the rule of letting it cool completely and served it warm with butter as a side to our dinners. I also store leftovers in the freezer for those moments we need bread in a pinch. Probably my favorite way to eat this sliced bread is straight from the toaster. There is nothing like warm crunchy toast — especially spread with a layer of avocado. YUM! Other Quick Bread Recipes Pumpkin Bread Blueberry Muffin Bread Double Chocolate Zucchini Bread Banana Bread Print to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you! Print Recipe0 from 0 votes Homemade Sandwich Bread Without Yeast Want to make bread but have no yeast? This homemade sandwich bread recipe proves EVEN YOU you can make delicious sliced bread without yeast! Prep Time 5 mins Cook Time 55 mins Total Time 1 hr Course: Bread Cuisine: American Keyword: bread no yeast, bread without yeast, homemade sandwich bread, how to make bread without yeast, make bread without yeast, no yeast bread Servings: 12 slices Calories: 167 kcal Author: Nikki Gladd Ingredients 3 cups all-purpose flour , preferably unbleached 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups lowfat milk 1/4 cup mayonnaise 1 tablespoon apple cider vinegar Instructions Preheat oven to 350°F. Lightly grease loaf pan; set aside. In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt; set aside. In a small bowl, stir together the milk, mayonnaise and apple cider vinegar. Pour into the dry ingredients and gently mix to combine. Spread the dough evenly into the loaf pan. Bake on center rack for 45 to 55 minutes, or until the internal temperature reaches between 200°F to 205°F. Remove bread from pan immediately and transfer to wire rack. Cool completely before slicing. Notes Nutritional information is an estimate only, based on 1 loaf producing 12 slices of bread. For best results, all ingredients should be room temperature. To quicken mayonnaise and milk to room temperature, place together in microwave safe measuring cup and heat for 1 minute, stir. If using glass pan, lower temperature to 325°F. Ceramic pans may require increased baking time. Because rising agents react immediately once combined with wet ingredients, bake immediately. Nutrition Serving: 1 slice | Calories: 167 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 283 mg | Potassium: 145 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 58 IU | Calcium: 70 mg | Iron: 2 mg Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured! Hungry for more? 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